Pasta With Bay Scallops
Ingredients
- 1 lb fresh bay scallops
- Juice of 1/2 lemon
- 4 T butter
- 1 lb capellini
- 1/2 C chopped fresh parsley
- 1 T finely chopped lemon zest
- 1/2 C white wine
- 1 C puréed canned Italian plum tomatoes
- 1/2 tsp fennel seed
- Freshly ground black pepper
- salt
- Sauce:
- 4 T olive oil
- 4 T butter
- 8 shallots sliced fine
Instructions
-
Marinate the bay scallops in the lemon juice for 30 min. Prepare the sauce first. In a skillet, heat the oil and butter and sauté the shallots until they begin to turn color. Add the wine, tomatoes, clam juice, fennel, salt, and pepper. Bring to a boil, lower the heat, and allow to simmer for 10 min. Drain and sauté the scallops in 2 T butter over high heat for 3 min. Add to the sauce for the last min. of cooking. Cook the pasta until al denté, and return it to the pot in which it cooked. Add the remaining butter and toss lightly. Add the sauce with the scallops, the parsley, and the lemon zest and serve immediately.
